Sector : AGRICULTURE

Qualification Title : ORGANIC AGRICULTURE PRODUCTION NCII

Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Module Title : PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS

TRAINER’S
METHODOLOGY
(TM I) LEVEL 1

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PARTS OF A COMPETENCY-BASED LEARNING
MATERIAL PACKAGE

References/Further Reading
References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet
Operation/Task/Job Sheet

Self-Check Answer Key

Self-Check

Information Sheet
Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content

List of Competencies

Front Page

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 ORGANIC AGRICULTURE PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

BASIC COMPETENCIES

1 Participate in workplace 500311105

communication
2 Work in a team environment 500311104

3 Practice career 500311107

professionalism
4 Practice occupational health 500311108
and safety procedures
COMMON COMPETENCIES

Apply safety measures in AGR321201

1
farm operations

Use farm tools and AGR321202

2
equipment

Perform estimation and AGR321203

3
calculations

Develop and update industry TRS311201

4
knowledge

5 Perform record keeping AGR321205

CORE COMPETENCIES

Raise organic chicken Raising Organic AGR612301

1 Chicken
Produce organic vegetables Producing Organic AGR611306
2 vegetables
Produce organic fertilizer Producing Organic AGR611301
3 Fertilizers
Produce organic concoctions Producing Organic AGR611302
and extracts Concoctions and
4
Extracts
ELECTIVE COMPETENCIES
Raise organic hogs AGR612302
1
Date Developed: Document No.:
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 Raise organic small AGR612303
2 ruminants

MODULE CONTENT

UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS

MODULE TITLE : PRODUCING ORGANIC CONCOCTIONS

AND EXTRACTS

MODULE DESCRIPTOR : This module covers the knowledge, skills,

and attitude required to prepare for the
production of various concoctions.

NOMINAL DURATION : 24 hours

LEARNING OUTCOMES:
Upon completion of this module, the students/trainees will
be able to:

1. Prepare for the production of various concoctions and

extracts

2. Process concoctions and extracts

3. Package concoctions and extract.

ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized, and secured.

2. Raw materials used are cleaned and freed from synthetic

chemicals

3. Tools, materials, and equipment used are cleaned, freed from

contaminations, and must be of “food grade” quality

4. Personal hygiene is observed according to OHS procedures.

Date Developed: Document No.:

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LEARNING OUTCOME NO. 1

LO NO. 1 PREPARE FOR THE PRODUCTION OF VARIOUS

CONCOCTIONS AND EXTRACTS

Contents:

 Types of Concoctions
 Uses/Benefits of Concoctions
 Tools, Materials and Equipment in the Preparation of

Concoctions

 Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,

LABS/LAS, CalPhos, Attractant and Repellent in accordance

with the Good Manufacturing Practices

 Principles of 5S and 3Rs

Assessment Criteria

Assessment requires evidence that the candidate has:

 Cleaned, sanitized, and secured work and storage areas;

 Cleaned and freed raw materials used from synthetic chemicals;

 Cleaned tools, materials, and equipment used and freed from

contaminations and must be of “food grade” quality; and

 Observed personal hygiene according to OHS procedures.

Date Developed: Document No.:

ORGANIC Issued by:
Date Revised: BALAMBAN
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CONDITIONS

Students/trainees must bring or be provided with the following:

Date Developed: Document No.:

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TOOLS & EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
TOOLS - Manila paper - Reference
- Cooked Rice materials
- plastic pail with cover - Milk - hard copy
(3 L capacity) - Water of the
- chopping board - Fruits/Vegetables (banana, procedure in
- Basin papaya, squash, preparing
- weighing scale, 2 kilo watermelon) various
capacity - Leafy Vegetables (kangkong, concoctions
- plastic pail without kamote tops, saluyot) - Philippine
cover - Leguminous Leaves (string National
- strainer or nylon beans, mung beans, Standard as
screen, fine mesh net peanuts) fertilizer,
- storage container with - Banana Stalk and
cap (1.5 L capacity) - Fresh Fish (fish scraps, gills, pesticides
- stone (weight), 0.5 kg innards) - Checklist of
- knife - Ginger allowed
- marker pen - Garlic materials
- masking tape - Muscovado Sugar based on
- storage tool/cabinet - Coconut Vinegar Appendix 2
- scissors - Chili of PNS
- First Aid Kit - Makabuhay Plant
- wooden ladle - Bones (ruminants) or Shells
- wooden box or (chicken, ducks, ostrich, sea
bamboo split-open or shells)
plastic tray
- waste can
- harrow
- squeezer

EQUIPMENT
- LCD Projector
(optional for lecture)
- Overhead Projector
(Optional for lecture)
- Television and
multimedia player
- Whiteboard

Date Developed: Document No.:

ORGANIC Issued by:
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Methodologies:

 Self-Paced Instructions

 Demonstration/Application

 Oral presentation

 Video Clip Showing

Assessment Method:

 Direct observation

 Demonstration

 Written and oral questioning

 Review of portfolios of evidence and third party

workplace reports of on-the-job performance by the

candidate

Date Developed: Document No.:

ORGANIC Issued by:
Date Revised: BALAMBAN
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 Learning Experiences

Learning Outcome No. (Chosen LO based on your session plan)

Learning Activities Special Instructions

1. Read information sheet no. 4.1-1 This Learning Outcome deals with
“Types of Concoctions”. the development of the Institutional
2. Answer Self-Check. 4.1-1 Answer Competency Evaluation Tool which
Key 4.1-1. trainers use in evaluating their
Compare answers with the trainees after finishing a
Answer Key 4.1-1 competency of the qualification.

3. Read information sheet no 4.1-2 Go through the learning activities

“Uses/Benefits of Concoctions” outlined for you on the left column
4. Answer Self-Check 4.1-2 to gain the necessary information or
Compare answers with the Answer knowledge before doing the tasks to
Key 4.1-2 practice performing the
requirements of the evaluation tool.
5. Read information sheet 4.1-3
‘’Tools, Materials, and Equipment in The output of this LO is a complete
the Preparation of Concoctions.’’ Institutional Competency
6. Answer Self-Check 4.1-3 Evaluation Package for one
Compare answers with the Answer Competency of ORGANIC
Key 4.1-3 AGRICULTURE PRODUCTION
7. Read Information Sheet 4.1-4 on NCII. Your output shall serve as
“Procedure in Preparing Concoctions” one of your portfolios for your
8. Answer Self-Check 4.1-4 Institutional Competency
Compare answers with the Answer Evaluation for Producing Organic
Key 4.1-4. Concoctions and Extracts.
9. Perform Task Sheet 4.1-4 Checklist
Feel free to show your outputs to
4.1-4
your trainer as you accomplish
Compare performance to the
them for guidance and evaluation.
Performance Criteria Checklist 4.1-4
10. Read Information Sheet 4.1-5 on After doing all the activities for this
“Principles of 5S and 3Rs” LO3: Present Vegetable Dishes;
11. Answer Self-Check 4.1-5 you are ready to proceed to the next
Compare answers with the Answer LO2: Process Organic Concoctions
Key 4.1-5 and Extracts.

Date Developed: Document No.:

ORGANIC Issued by:
Date Revised: BALAMBAN
AGRICULTURE
EXTENSIVE SKILLS
PRODUCTION Developed by: AND TECHNOLOGY, Page ___ of ___
NC II HENJEL INC.
BARDOQUILLO -
PERALES Revision No. 1
 Date Developed: Document No.:
ORGANIC Issued by:
Date Revised: BALAMBAN
AGRICULTURE
EXTENSIVE SKILLS
PRODUCTION Developed by: AND TECHNOLOGY, Page ___ of ___
NC II HENJEL INC.
BARDOQUILLO -
PERALES Revision No. 1